PREPARING THE BUTTER FOR MARKET 



273 



I. The Butter Tub. — The butter tub is the most common 

 form of package for American butter. The 60 or 63 pound 

 tub is generally used, although tubs are manufactured of the 

 following sizes, 50 pound, 40 pound, 30 pound, 25 pound, 20 

 pound, and 10 pound. The larger tubs are held together by 

 five wooden hoops. If the hoops are broken, they should be re- 

 placed before the butter is marketed. The cover is fastened to 

 the tub with four tins placed at an equal distance from each 



Fig. 32. — A refrigerator butter 

 carrier. 



Fig. 2^. — A butter tub 

 paraiSner. 



other. Clasps should not be used, as they have a cheapening 

 effect on the package. The standard butter tub is manufac- 

 tured from dry ash wood; spruce is also used, but only for 

 special markets. Although spruce is neater in appearance, it is 

 objected to because it is more expensive and more readily 

 soiled, and if the tub has not been properly prepared, it will 

 impart more of a woody flavor to the butter. 



The tub is prepared as follows: the hoops are first tightened 

 and the tub is washed thoroughly both outside and inside with 

 hot water and washing powder. It is then soaked for about 

 two hours so as to prevent leaking. After soaking it is rinsed 



